Pancetta (bacon) imbutini

Ingredients

• 250 g. red or mixed red-yellow imbutini
• 180 g fresh pancetta (bacon)
• 400 g skinned tomatoes in chunks
• 1 white onion
• Grated cheese
• Dry chilli pepper

Recipe

Take the fresh pancetta, coarse-cut and sauté it in a large pan, letting it brown in its fat.

Add the chopped white onion and chilli pepper to the pancetta.
Add the chopped peeled tomatoes. Continue cooking for about 15-20 minutes, stirring occasionally.

After cooking, add the salt.

Cook the imbutini in a large saucepan in boiling, lightly salted water as per the instructions on the package. Drain them al dente and add them to the pancetta sauce.
Complete with a handful of grated cheese.

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